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Use of Soybean Oil Industry Waste in Developing Instant Mixes of Traditional Indian Fermented Foods

The document discusses developing instant mixes of traditional Indian fermented foods like idli and dhokla using soybean oil industry waste. Defatted soy flour was prepared from soybean cake, a protein-rich waste from soybean oil processing, and incorporated at levels of 10-40% to replace ingredients in idli and dhokla mixes. Sensory evaluation found that idli and dhokla mixes with soy flour at 20% maximum maintained acceptable quality. Using soybean waste could improve nutrition and reduce costs of traditional Indian foods.

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Vaibhav Gupta
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62 views

Use of Soybean Oil Industry Waste in Developing Instant Mixes of Traditional Indian Fermented Foods

The document discusses developing instant mixes of traditional Indian fermented foods like idli and dhokla using soybean oil industry waste. Defatted soy flour was prepared from soybean cake, a protein-rich waste from soybean oil processing, and incorporated at levels of 10-40% to replace ingredients in idli and dhokla mixes. Sensory evaluation found that idli and dhokla mixes with soy flour at 20% maximum maintained acceptable quality. Using soybean waste could improve nutrition and reduce costs of traditional Indian foods.

Uploaded by

Vaibhav Gupta
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Use of soybean oil industry waste in developing instant mixes of traditional Indian fermented foods,

Nakul Dev, Rashmi Chaudhary ,Shipra porwal P.G. Department of Food Technology, Faculty of Engineering and Technology Raja Balwant Singh Engineering Technical Campus, Bichpuri, Agra E mail: [email protected]

ABSTRACT
Soy seed cake which is a abundant source of good quality protein is generated in huge amount as waste from soybean oil industry. In improving the nutritional status of food in cost effective way, the fortification of soy cake may prove ideal. The aim of present study was to prepare a acceptable quality Idli and Dhokla Mix by fortification with defatted soy flour. The defatted soy flour was prepared in laboratory from waste soy bean cake brought from industry found to contain 48.23 %. protine The instant mix formulation of Idli and Dhokla which is considered the traditional Indian fermented food, were developed in lab by trial and error method. The prepared soy flour was incorporated to the level of 10, 20 30 and 40 % by replacing black gram flour in the developed formulation of Idli Mix and by replacing gram flour in the Dhokla Mix. The sensory evaluation of Idli and Dhokla prepared from the formulated mix were carried out with the help of trained panel and using 9 point Hedonic scale. It is concluded from the study that the Idli and Dhokla of acceptable quality can be prepared by incorporating the maximum 20 % level of soy flour in the developed formulation of Idli as well as in the Dhokla mix.

References:1) Soy stats. //www.soystats.com/2008/Default-frames.htm accessed on 25 June 2009. 2) Dalley CD. Weed Competition in Roundup Ready Soybeans and Corn. http://www.ipm.msu.edu/CAT05_fld/pdf/526FactSheet.pdf accessed 25 June 2009. 3) Wrather, J. A., Anderson, T. R., Arsyad, D. M., Gai, J., Ploper, L. D., Porta-Puglia, A., Ram, H. H., and Yorinori, J. T. 1997.Soybean disease loss estimates for the top 10 soybean producing countries in 1994. Plant Dis. 81:107-110. 4) Ragsdale DW. Soybean aphid and the challenge of integrating recommendations within an IPM system. Radcliffes IPM World Textbook, University of Minnesota 2006. 5)Schnepf R. Asian Soybean Rust: Background and Issues. CRS Report for Congress 12 January 2005.

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